If chickpea flour hasn’t become a pantry staple by now - prepare thyself. Not only can this nutrient-packed, gluten-free “power flour” be used in a myriad of ways to boost protein and fiber intake, it tastes amazing and is crazy versatile. We’ve been using and loving it in our chia flatbread recipe for years!
Originating in South Asian cuisines, chickpea (or gram, besan, or chana) flour is made simply from ground, dried chickpeas. It can be used in baking as a powerful binder, a thickener in soups, stews and sauces, by itself as a deliciously savoury bread - the possibilities are almost endless.
We’ve rounded up a few simple recipes and resources to help kickstart your chickpea flour journey:
Minimalist Baker walks us through how to make a delicious (and easy!) socca pizza. Though great as a base for toppings, socca (a gluten-free flatbread popular in Southern France) is also awesome by itself served with dips like hummus and baba ganoush.
For those avoiding soy, Deliciously Everyday introduces a Burmese chickpea tofu recipe. Yes - tofu made from chickpeas! It sounds complicated but is anything but.
For the sweet tooths among us, this blog veganizes a popular dessert across India - besan laddu. Though typically enjoyed during the Hindu festival of lights (Diwali, which was last Wednesday!) these taste great year-round.
Our love for anything chickpea is no secret - come get your dose of this bomb bean in our Cauliflower + Chickpea Bowl, Hummus Toast, or side (or two) of the Chia Flatbread!
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